Thai pumpkin coconut soup – Planticize

Ingredients

• Sesame oil
• 1 clove - garlic, minced
• 1 tsp (5 ml) - ginger, finely grated
• 1 cup (2.14 dl) - leek, chopped
• 2 chili peppers - deseeded and finely chopped
• 2 Tsbp (30 ml) - red curry paste
• 4 Cups (4.8 dl) - pumpkin puree
• 13 1/2 fl oz (400 ml) - coconut milk
• 16 fl oz (475 ml) - vegetable stock
• juice from ½ lime
• handful of Thai basil
• salt/pepper to taste